‘Chili O Caliente?’ begins with aromas of cherry cola, dried flowers, light smoke that follows through on a round, supple entry to the pallet. The first sip introduces a fruity-yet-dry body with dried fruits, suggestion of nuttiness, currents, smoked honey comb, juicy cherries, and finishes with a long, elegant spicy fade.
- 1.5 oz Tapatio Reposado
- .5 oz Del Maguey Vida Mezcal
- .5 oz Dolin Rouge Vermouth
- .5 oz Caliente Cherry Syrup
- .25 oz fresh squeezed lime juice
- 2 dashes Angostura Bitters
Add all ingredients to a shaker with ice. Shake well. Fine strain into a chilled rocks glass over ice. Garnish with a lime wedge.
Caliente Cherry Syrup
Cascabel Chili’s have a wonderful nutty and slightly smokey flavor that paris well with ripe juicy cherries. When creating this recipe I experimented with Anchos, Chipotle and Cascabel chili’s. The Cascabel were by far my favorite chili because of the way they really showcase the nuttiness in reposado, ultimately balancing off each natural flavor Tapatio has to offer.
- 1 cup cherries
- 1 tablespoon agave syrup
- 1 dried Cascabel Chili
- 1 small habanero – thinly slicked and seeded
Place Cascabel Chili in a small bowl covered with hot water. Place another bowl on top to keep pepper submerged. Let soak for 30 minutes. Remove chile from water. Remove stems and seeds. Tear into small pieces and place into a small sauce pan. Add a cup of cherries and habanero to the sauce pan along with a cup of water. Let simmer for 30 minutes until cherries become soft. Adding additional water as needed. Turn off heat. Let cool. Place syrup into a blender. Blend until smooth. Fine strain into an airtight container.